Genetic Polymorphism in Caseins of Cow's Milk. VI. Amino Acid Composition of αs1-Caseins A, B, and C
Open Access
- 1 August 1965
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 48 (8) , 1010-1013
- https://doi.org/10.3168/jds.s0022-0302(65)88384-9
Abstract
The amino-acid composition of highly purified preparations of the genetically controlled variants of [alpha]s1-casein (A, B and C) was determined. The B and C are virtually identical in composition. The only significant difference is that C contains 1 more glycine residue/ mole than B. The missing glycine might be replaced by glutamic acid in B. The differences between A and the other variants are numerous and more substantial and cannot be accounted for by single amino-acid substitutions.Keywords
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